Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives.
A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2′-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to characterize grape juice and wine elaborated with the new Brazilian grape varieties cultivated in northeastern Brazil, and Brazilian grape nectars. The method presented linearity (R2˃0.9952), good accuracy (CV< 12.9%), recovery (76.6% to 106.3%), limit of detection (23μgL−1 to 94μgL−1) and limit of quantification (96μgL−1 to 277μgL−1) acceptable in only 20 min of running. The methodology was considered satisfactory for the purpose, being a simple and rapid method for the determination of these compounds in grape derivatives drinks. In the characterization of the nectars the compound that stood out was the MA, being its presence attributed to the addition of flavorings in these products. It was evidenced a significant contribution of furaneol in the aroma of grape juice and wines elaborated with the new Brazilian grape varieties.
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| Format: | Artigo de periódico biblioteca |
| Language: | English eng |
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2018-08-14
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| Subjects: | Vitis labrusca L, Hybrid grapes, Uva, Volatile compounds, Beverages, Food analysis, Quality control, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1094123 |
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dig-alice-doc-10941232018-08-15T00:34:04Z Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. DUTRA, M. da C. P. SOUZA, J. F. de VIANA, A. C. OLIVEIRA, D. de PEREIRA, G. E. LIMA, M. dos S. Maria da Conceição Prudêncio Dutra, Universidade do Estado da Bahia, Departamento de Tecnologia e Ciências Sociais (DTCS III), Campus Juazeiro, Av. Dr. Edgard Chastinet Guimar ã es, S/N, S ã o Geraldo CEP: 48.905-680 Juazeiro, BA, Brazil; Joyce Fagundes de Souza, Universidade do Estado da Bahia, Departamento de Tecnologia e Ciências Sociais (DTCS III), Campus Juazeiro, Av. Dr. Edgard Chastinet Guimar ã es, S/N, S ã o Geraldo CEP: 48.905-680 Juazeiro, BA, Brazil; Arão Cardoso Viana, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520 Petrolina, PE, Brazil; Débora de Oliveira, Universidade Federal de Santa Catarina, Departamento de Engenharia Química e de Alimentos, Campus Trindade, Trindade, 88040-900 Florianópolis, SC, Brazil; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; Marcos dos Santos Lima, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520 Petrolina, PE, Brazil. Vitis labrusca L Hybrid grapes Uva Volatile compounds Beverages Food analysis Quality control A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2′-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to characterize grape juice and wine elaborated with the new Brazilian grape varieties cultivated in northeastern Brazil, and Brazilian grape nectars. The method presented linearity (R2˃0.9952), good accuracy (CV< 12.9%), recovery (76.6% to 106.3%), limit of detection (23μgL−1 to 94μgL−1) and limit of quantification (96μgL−1 to 277μgL−1) acceptable in only 20 min of running. The methodology was considered satisfactory for the purpose, being a simple and rapid method for the determination of these compounds in grape derivatives drinks. In the characterization of the nectars the compound that stood out was the MA, being its presence attributed to the addition of flavorings in these products. It was evidenced a significant contribution of furaneol in the aroma of grape juice and wines elaborated with the new Brazilian grape varieties. 2018-08-15T00:33:56Z 2018-08-15T00:33:56Z 2018-08-14 2018 2018-08-15T00:33:56Z Artigo de periódico Food Research International, v. 107, p. 613-618, 2018. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1094123 en eng openAccess |
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Vitis labrusca L Hybrid grapes Uva Volatile compounds Beverages Food analysis Quality control Vitis labrusca L Hybrid grapes Uva Volatile compounds Beverages Food analysis Quality control |
| spellingShingle |
Vitis labrusca L Hybrid grapes Uva Volatile compounds Beverages Food analysis Quality control Vitis labrusca L Hybrid grapes Uva Volatile compounds Beverages Food analysis Quality control DUTRA, M. da C. P. SOUZA, J. F. de VIANA, A. C. OLIVEIRA, D. de PEREIRA, G. E. LIMA, M. dos S. Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. |
| description |
A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2′-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to characterize grape juice and wine elaborated with the new Brazilian grape varieties cultivated in northeastern Brazil, and Brazilian grape nectars. The method presented linearity (R2˃0.9952), good accuracy (CV< 12.9%), recovery (76.6% to 106.3%), limit of detection (23μgL−1 to 94μgL−1) and limit of quantification (96μgL−1 to 277μgL−1) acceptable in only 20 min of running. The methodology was considered satisfactory for the purpose, being a simple and rapid method for the determination of these compounds in grape derivatives drinks. In the characterization of the nectars the compound that stood out was the MA, being its presence attributed to the addition of flavorings in these products. It was evidenced a significant contribution of furaneol in the aroma of grape juice and wines elaborated with the new Brazilian grape varieties. |
| author2 |
Maria da Conceição Prudêncio Dutra, Universidade do Estado da Bahia, Departamento de Tecnologia e Ciências Sociais (DTCS III), Campus Juazeiro, Av. Dr. Edgard Chastinet Guimar ã es, S/N, S ã o Geraldo CEP: 48.905-680 Juazeiro, BA, Brazil; Joyce Fagundes de Souza, Universidade do Estado da Bahia, Departamento de Tecnologia e Ciências Sociais (DTCS III), Campus Juazeiro, Av. Dr. Edgard Chastinet Guimar ã es, S/N, S ã o Geraldo CEP: 48.905-680 Juazeiro, BA, Brazil; Arão Cardoso Viana, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520 Petrolina, PE, Brazil; Débora de Oliveira, Universidade Federal de Santa Catarina, Departamento de Engenharia Química e de Alimentos, Campus Trindade, Trindade, 88040-900 Florianópolis, SC, Brazil; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; Marcos dos Santos Lima, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520 Petrolina, PE, Brazil. |
| author_facet |
Maria da Conceição Prudêncio Dutra, Universidade do Estado da Bahia, Departamento de Tecnologia e Ciências Sociais (DTCS III), Campus Juazeiro, Av. Dr. Edgard Chastinet Guimar ã es, S/N, S ã o Geraldo CEP: 48.905-680 Juazeiro, BA, Brazil; Joyce Fagundes de Souza, Universidade do Estado da Bahia, Departamento de Tecnologia e Ciências Sociais (DTCS III), Campus Juazeiro, Av. Dr. Edgard Chastinet Guimar ã es, S/N, S ã o Geraldo CEP: 48.905-680 Juazeiro, BA, Brazil; Arão Cardoso Viana, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520 Petrolina, PE, Brazil; Débora de Oliveira, Universidade Federal de Santa Catarina, Departamento de Engenharia Química e de Alimentos, Campus Trindade, Trindade, 88040-900 Florianópolis, SC, Brazil; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; Marcos dos Santos Lima, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520 Petrolina, PE, Brazil. DUTRA, M. da C. P. SOUZA, J. F. de VIANA, A. C. OLIVEIRA, D. de PEREIRA, G. E. LIMA, M. dos S. |
| format |
Artigo de periódico |
| topic_facet |
Vitis labrusca L Hybrid grapes Uva Volatile compounds Beverages Food analysis Quality control |
| author |
DUTRA, M. da C. P. SOUZA, J. F. de VIANA, A. C. OLIVEIRA, D. de PEREIRA, G. E. LIMA, M. dos S. |
| author_sort |
DUTRA, M. da C. P. |
| title |
Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. |
| title_short |
Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. |
| title_full |
Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. |
| title_fullStr |
Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. |
| title_full_unstemmed |
Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. |
| title_sort |
rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by gc-ms: method validation and characterization of grape derivatives. |
| publishDate |
2018-08-14 |
| url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1094123 |
| work_keys_str_mv |
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